Pan-Seared Marinated Cod on Wilted Spinach

I tried a new thing with for this meal, using cod filets. Sorry they weren’t freshly caught, I do live 500 miles from a coast. I understand this was not terribly eco-friendly of me, and I apologize. Ha this is why I need to live on the coast again, I miss fish so much! I could get fish from Lake Erie, but I know what all flows into Lake Erie, and I limit myself to like 3 Erie fish a year. I also limit my Atlantic Ocean fish intake, because of the much higher levels of contaminants such as mercury, etc. in Atlantic seafood. On a positive note though, fish is very good for you, and tends to have high amounts of omega-3 fatty acids, with the oilier fishes having the most (like salmon).

I marinated the cod for 3hrs, pan-seared it, and served it over wilted spinach. I love marinating fish, because it just makes it so tender and full of flavor. My one suggestion different from my meal is to not also cook the spinach in the marinade, it was too much. Just the cod is plenty of flavor enough.

Directions:
1. Mix marinade up in a small bowl. Put filets in container that seals (you could use a ziploc bag too) and top with marinade. Let sit for at least 3 hrs, flipping periodically (so both all of fish gets soaked with marinade).
2. Heat up a skillet on high, add sesame oil, chopped scallions, and then add filets. Let sit for a few minutes, then flip, and make sure they are fully cooked. The filets should all but fall apart from soaking in the marinade.
3. In a separate skillet or saute pot, heat up sesame oil (med-high), and add all of spinach, tossing frequently until wilted.
4. Plate dish by adding spinach first, then topping with filet. Garnish with sesame seeds.

I know the marinade is nothing authentic, and probably seems like a lot of random flavors mixed together, but the result was surprisingly very tasty. Nothing stood out too much, and everything blended very nicely for a tasty flavorful result.